Basil Pesto Mussels Pasta with White Wine and Shallots

Recipe by Sara Tane

Serves 2-4

Cook Time 30 mins

A deeply savory, herb-forward pasta that tastes like it came from a candlelit coastal trattoria — but you made it in 20 minutes with a tin. Glossy linguine gets tossed with garlicky shallots, dry white wine, and two tins of Fishwife’s Basil Pesto Mussels — swimming in olive oil, lemon, oregano, and serious flavor. Finished with butter, fresh basil, lemon zest, and crispy anchovy breadcrumbs for crunch, this dish is briny, rich, and impossibly easy. Serve with a glass of wine and absolutely no shame for licking the bowl

This Recipe Features:

Mussels with Basil Pesto (3-Pack)

$32.00

A deeply savory, herb-forward pasta that tastes like it came from a candlelit coastal trattoria — but you made it in 20 minutes with a tin. Glossy linguine gets tossed with garlicky shallots, dry white wine, and two tins of Fishwife’s Basil Pesto Mussels — swimming in olive oil, lemon, oregano, and serious flavor. Finished with butter, fresh basil, lemon zest, and crispy anchovy breadcrumbs for crunch, this dish is briny, rich, and impossibly easy. Serve with a glass of wine and absolutely no shame for licking the bowl

This Recipe Features:

Mussels with Basil Pesto (3-Pack)

$32.00

Ingredients

• 2 tins Fishwife Basil Pesto Mussels
• ½ pound long pasta, such as linguine, spaghetti, or bucatini
• Kosher salt, to taste
• 4 tablespoons olive oil, divided
• ½ cup panko breadcrumbs
• 4 Fishwife anchovy fillets
• 1 large shallot, thinly sliced
• 4 large cloves garlic, minced
• ½ teaspoon red pepper flakes, plus more for garnish
• 3/4 cup dry white wine
• 3 tablespoons unsalted butter
• 1 lemon, zested and juiced
• ¼ cup torn fresh basil leaves
• Freshly ground black pepper, to taste

Directions

Bring a large, heavy-bottomed pot or Dutch oven of heavily salted water to a boil. Cook pasta until al dente, about 8 minutes. Reserve 1 cup pasta water (you may not need it all). Drain pasta.
Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs and anchovies, and use the back of a wooden spoon to work the anchovies into the breadcrumbs. Cook until breadcrumbs are golden brown, stirring frequently, 5 minutes. Transfer breadcrumbs to a small bowl and wipe out skillet.
In same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add shallot and cook until softened, 4-5 minutes. Add garlic and red pepper flakes, cooking until fragrant, 1 minute. Add mussels (oil included), and mix to combine. Add wine and cook until reduced by half, 2-3 minutes.
Add pasta, incorporating pasta water as needed to create a glossy sauce. Add butter and season to taste with salt and pepper. Remove from heat and add lemon zest, lemon juice, and basil. Twirl pasta into bowls and top with anchovy breadcrumbs. Serve immediately.